*Forgot to take a picture before I started cutting it up!! Whoops!*
It’s Friday, time for a pizza post! I made this up today at work, and one lady kept saying I should be arrested because it was so good (at least, I hope that is what she meant.) Hence the name Felony Pizza. It’s pretty easy to do, and you can substitute any pizza sauce you already like for the scratch version I’m gonna put here. I just think San Marzano tomatoes add a delicate flavor to the bold sausage and smoked cheese. You can save whatever sauce is left over by freezing it, too. Anyway, enough chit chat. To the recipe!
1 can San Marzano tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
1 small yellow onion, diced
1 tablespoon, minced fresh oregano
2 teaspoons, minced fresh thyme
1 teaspoon, red pepper flakes
1 teaspoon, kosher salt (or to your taste)
1 teaspoon, freshly ground black pepper (to your taste)
- Pour the can of tomatoes, with their liquid, into a blender or food processor. Puree until smooth.
- In a saucepan, heat the olive oil over medium high. Add the onions and garlic, and saute until translucent, about 5 minutes. Add the herbs and red pepper flakes and saute about one minute more.
- Pour in the tomato puree and simmer for about 10 minutes, stirring occasionally.
- Season with salt and pepper. Set aside, and let cool. If you want to freeze it, cool it to room temp, and then seal it in a container and freeze it.
Pizza dough: I bought mine today at HEB, from their little Cafe on the Run. It was awesome. They sell it in a little ball of dough and then you can stretch it out yourself to fit whatever kind of pan you are using. You can make your own, of course, or use the Pillsbury Pizza dough. Best not to do a very thin crust on this recipe as it is pretty topping heavy.
1/2 tsp yellow cornmeal
1/4 cup sauce from recipe above
3/4 cup mozzarella (the kind that comes in a block, not the fresh expensive kind), shredded
1/2 cup smoked mozzarella (this is the more expensive kind. SO GOOD. tastes like gouda and mozzarella had a delicious baby.)
Pepperoni, as many slices as you like
1/2 cup cooked italian sausage
1/4 cup parmigianno reggiano, grated
3 tablespoons basil, chiffonade
1 garlic clove, smashed
- Preheat oven to 400 F.
- Get your pizza pan out. Sprinkle it with the cornmeal. This will help the dough to not stick and give a nice texture to the bottom of the pie.
- Get the dough spread out on the pan, and swirl the sauce evenly over the dough. Leave about 3/4 ” showing for the crust.
- Sprinkle the two mozzarellas on the pizza, and be sure they are pretty evenly distributed.
- Place your pepperoni, then put the italian sausage on over that.
- Very lightly spread the parmigianno over the meats. This really just acts as a seal to melt over the top so the pepperoni, etc, doesn’t slide around without adding a full on new layer of cheese.
- Bake pizza for about 15-20 minutes, until the crust is crispy and golden and the cheese is melted and lightly bubbly.
- Put the basil on top of the pizza.
- Get that clove of garlic, and rub the crust with it. This just adds and element of surprise and deliciousness to the sometimes overlooked and maligned pizza crust.
- Call me and thank me.
- You’re welcome.